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Best Spaghetti Chicken Recipe: Quick & Flavorful Meal

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This Spaghetti Chicken combines tender chicken pieces with a rich, savory sauce and perfectly cooked spaghetti for a delightful comfort dish. It’s an easy, crowd-pleasing meal that’s perfect for any night of the week.

Ingredients

  • Boneless, skinless chicken thighs (or breasts, diced into 1-inch pieces)
  • Spaghetti (or other long pasta shapes like linguine or fettuccine)
  • Crushed tomatoes
  • Diced tomatoes
  • Tomato paste
  • Yellow onion
  • Fresh garlic cloves
  • Chicken broth (low-sodium)
  • Olive oil (extra virgin)
  • Dried oregano
  • Dried basil
  • Bay leaf
  • Red pepper flakes (optional)
  • Salt
  • Freshly ground black pepper
  • Fresh parsley (chopped, for serving)
  • Freshly grated Parmesan cheese (for serving)

Instructions

  1. Start by patting your chicken pieces dry with paper towels. Dice your chicken into uniform 1-inch pieces. Finely chop the onion and mince the garlic. Open your cans of tomatoes and measure out your broth. Have all your seasonings ready.
  2. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the diced chicken in a single layer, being careful not to overcrowd the pot. Cook for 3-5 minutes per side, until deeply golden brown and caramelized. Remove the chicken from the pot and set it aside on a plate.
  3. Reduce the heat to medium. Add another tablespoon of olive oil to the pot if needed. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for just 1 minute more until fragrant.
  4. Stir in the tomato paste with the onions and garlic. Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens slightly.
  5. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Stir in the crushed tomatoes, diced tomatoes, dried oregano, dried basil, bay leaf, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes.
  6. After the sauce has simmered, return the browned chicken pieces to the pot. Stir to combine, ensuring the chicken is submerged in the sauce. Continue to simmer gently, uncovered, for another 15-20 minutes, or until the chicken is cooked through and tender.
  7. While the sauce is finishing, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta cooking water.
  8. Drain the spaghetti and add it directly to the pot with the chicken sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water.
  9. Serve hot, garnished generously with fresh chopped parsley and a sprinkle of freshly grated Parmesan cheese.

Nutrition

Keywords: To enhance flavors, take your time browning the chicken. Use the starchy pasta water to adjust sauce consistency. Adding a pinch of sugar can balance acidity if needed.

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